Ingredients
For the Roasted Garlic Vinaigrette:
6 cloves roasted garlic
1 tablespoon minced shallots
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
1 teaspoon fresh tarragon
salt to taste
2 tablespoons extra virgin olive oil
4 tablespoons chicken stock

For the pork:
1 boneless pork loin, about 2 1/2 pounds
salt to taste
freshly ground black pepper
1 tablespoon minced, fresh herbs (thyme, rosemary or tarragon)
1 cup dry white wine
4 cups baby greens

Cooking Instructions
For the vinaigrette:
1. Squeeze the roasted garlic cloves and mash with a mortar and pestle, or with a fork.
2. Put the garlic in a food processor and add the mustard, vinegar, salt and pepper and purée.
3. Slowly add the olive oil and stock through the feed tube, and purée until the vinaigrette is creamy. If it is too thick, add a teaspoon of stock until the consistency is correct.
4. Turn off the food processor, then add the shallots and tarragon. Adjust salt and pepper to taste. Set aside.

For the pork:
1. Preheat the oven to 350°F.
2. Place the pork loin in a roasting pan and sprinkle with the herbs, salt and pepper.
3. Pour the wine into the bottom of the pan and baste occasionally. Roast the pork for about 1 1/2 hours or until a meat thermometer reads 160°F.
4. Let the meat rest about 15 minutes before slicing.
5. To serve, place the baby greens on warmed plates and top with two slices of pork. Drizzle two tablespoons of the dressing over the pork and greens.


Nutrition Facts
Serving size: 6 oz. pork with greens
Calories 346
Total Fat 13 g
Saturated Fat 4 g
Protein 46 g
Total Carbohydrate 2 g
Dietary Fiber 1 g
Sodium 665 mg
Percent Calories from Fat 34%
Percent Calories from Protein 54%
Percent Calories from Carbohydrate 2%